With this recipe, The Houndstooth Gourmet hits a bit of a milestone. For the first time in the blog’s almost 1 year history, I’m repeating a seasonal recipe because it is one of my all time favorites; cheddar corn chowder.
This recipe is adapted from The Barefoot Contessa’s recipe, with a couple minor tweaks and adjustments. A little more poatoto here, a dash of thyme there, and a handful of Gruyere make it my own. This recipe feeds a lot of people, so be sure to use a large pot to begin with and know that it freezes beautifully, so you will be able to enjoy this summer’s corn well past summer.
Like cooking with wine, make sure that you only use corn that would be delicious right off of the cob. When cutting your corn off the cob, be careful not to cut too close to the kernal’s attachment to the cob, as it can be quite tough and woody.
Cheddar Corn Chowder
- 6-7 strips thick-cut bacon
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 large onions, finely diced
- 1/2 cup flour
- 1 tablespoon turmeric
- 12 cups chicken stock
- pinch red pepper flakes
- 2-2 1/2 lbs. russet potatoes, peeled and diced into 3/4″ piece
- 10 ears corn, kernels removed from cob
- 2 cups half and half
- 1 1/2 lb. cheddar cheese
- salt and pepper to taste
- 1/3 lb. Gruyere cheese, grated
In a heavy bottom large pot (preferably, heat olive oil over medium high heat. Add bacon and fry until crisp. Remove bacon to drain on paper towel.
Add onions to skill and cook until translucent, about 10 minutes. Add flour and turmeric. Cook for 2-3 minutes.
Add chicken stock, red pepper flakes and potatoes. Bring to a simmer and cover. Cook for 15 minutes, or until potatoes are tender.
Add corn and half and half. Cook for an additional 10 minutes.
Add cheddar cheese.
Salt and pepper to taste.
Serve garnished with crumbled bacon and Gruyere.